Donald Barickman, who developed this crowd-pleasing recipe, cooks the salmon over a homemade barbecue pit, but you can use a large gas or charcoal grill....
Author: Martha Stewart
This dish gets lots of flavor from fresh cilantro, garlic, and shallot.
Author: Martha Stewart
The hoisin mixture, essentially a quick barbecue sauce, complements the richness of the black cod.
Author: Martha Stewart
This recipe is a brilliant way to work both greens and fish into your repertoire. The key player is gremolata, an uncooked green sauce; here made with...
Author: Martha Stewart
Recipe courtesy of Philippe Chow of Philippe.
Author: Martha Stewart
Spicy. Tangy. Creamy. Crispy, flaky fish filled tacos. These fantastic Fish Tacos with Baja Cream Sauce are absolutely perfect for a quick weeknight dinner...
Author: Nicole Cook
Familiar ingredients come together in an unexpected way in a stew ofblack cod, tomato, andsaffron; scallions, dried currants, and almonds add fragrance...
Author: Martha Stewart
The flavorful broth contains no fat, making this dish an excellent choice for a light and very healthy dinner.
Author: Martha Stewart
In this dish, tofu shows its smoky side and grilled shrimp takes on the spicy and sweet flavors of honey, sambal oelek, garlic, and ginger. Serve with...
Author: Martha Stewart
Sardines in a pine-nut-and-fennel sauce add complex flavors and protein to this easy pasta dish.
Author: Martha Stewart
Fishing for a fast seafood supper? Turn a salmon steak and a handful of green beans into a prize catch.
Author: Martha Stewart
When the shrimper gets your shrimp for ya, use it all. There's nothing like it. Included here is a recipe for shrimp stock so that every morsel of shrimp...
Author: Martha Stewart
In this easy pasta course, chorizo -- a cured-pork sausage seasoned with chili powder and paprika -- is a lively complement to cooked oysters and a refreshing...
Author: Martha Stewart
Chef and cookbook author Madhur Jaffrey shares this simple yet impressive Bengali dish known as "chingri bhapey." The shrimp is delicately spiced with...
Author: Martha Stewart
Crushed black pepper and red-chile flakes kick-start a fragrant, salty clam broth. The robust flavor of clams thrives on heat and spice, with pasta and...
Author: Martha Stewart
In a dish inspired by salade Nicoise, grilledyellowfin tunasteaks are accompanied by a chopped salad of green beans, tomatoes, and black olives.
Author: Martha Stewart
Author: Martha Stewart
A cod steak has a row of bones running down its center; to remove the bones, cut around them with a sharp knife, dividing the fish into two pieces.
Author: Martha Stewart
Author: Martha Stewart
The crisp, sweet salad provides a nice counterpoint to the rich, roasted fillet of wild salmon and tart tomatoes.
Author: Martha Stewart
Provençal bouillabaisse meets New England seafood stew in this brothy dish that features meaty clams and tender white fish. Carrots, fennel, and cherry...
Author: Lauryn Tyrell
This quick-to-prep meal is just right for a warm summer night.
Author: Martha Stewart
The tender salmon with lime and cilantro dressing goes nicely with crunchy cucumber and green beans in this delightful summertime salad.
Author: Martha Stewart
Any firm-fleshed white fish is the perfect vehicle for this deep-flavored, earthy sauce; you can also try it with fresh sea scallops. If you don't want...
Author: Martha Stewart
Turn the makings of a classic Nicoise Salad into this flavorful sandwich.
Author: Martha Stewart
Escabeche, a classic Latin dish, is made by first sauteing, then marinating any firm white fish overnight in a flavorful vinaigrette.
Author: Martha Stewart
Author: Martha Stewart
This traditional salmon dinner can be served with a citrus mustard mayonnaise for a twist on a classic dish.
Author: Martha Stewart
Chef John Besh shares his recipe for moules Provencal from his latest book "Cooking from the Heart."
Author: Martha Stewart
The yogurt sauce is an excellent complement to the poached fish.
Author: Martha Stewart
Cook a full meal in a single dish -- fish and vegetables steamed to perfection in the microwave.
Author: Martha Stewart
Serve this spread on toasted baguette slices or on a grilled-chicken sandwich.
Author: Martha Stewart
This light and flavorful shrimp dish from "Martha Stewart's Dinner at Home" anchors an easy-to-make spring meal of Asparagus-Parmesan Tart and Apricot-Almond...
Author: Martha Stewart
Flaked salmon and black beans, which make up the bulk of salmon cakes, are both good sources of calcium. The cakes are coated in a spicy bread-crumb mixture...
Author: Martha Stewart
Broiling showcases the tender flesh and natural butteriness of sea scallops, which are a good low-cholesterol alternative to shrimp.
Author: Martha Stewart
So many of us were warned as children that fish bones could kill you. Yet what a memorable, if not altogether safe, impression an entire fish makes at...
Author: Martha Stewart
Although it's not difficult to prepare, this complicated-looking dish will up your chef cred.
Author: Martha Stewart
This quick, clever meal is just right for those nights when you need a pantry-friendly dinner on the table really fast. It's a sushi-inspired spin on tuna...
Author: Lauryn Tyrell
Salmon steaks are brushed generously with a homemade barbecue sauce, then grilled. They are served on top of brown-rice pilaf, which is flavored with white...
Author: Martha Stewart
The créme fraiîche in this Mediterranean tuna salad can be replaced with mayonnaise.
Author: Martha Stewart
Serve this delicious shrimp and grits recipe, from chef John Besh of August, with Mirliton Salad for a dinner that's guaranteed to please.
Author: Martha Stewart
These Southern-style steamed clams are great starters for your a seafood dinner.
Author: Martha Stewart
Author: Martha Stewart
The flavors of Thailand inspire this delectable sub sandwich. Fried shallots lend the sandwiches extra crunch-and even better, you can fry the fish in...
Author: Greg Lofts
Author: Martha Stewart
A couple spoonfuls of miso deliver big flavor to steamed salmon, asparagus, and carrots in this healthy weeknight supper. The fish and vegetables are served...
Author: Martha Stewart
The cabbage and potatoes go into the oven first in this sheet-pan supper. A meaty salmon fillet flavored with mustard, horseradish, and lemon zest is then...
Author: Martha Stewart
Roasting a side of salmon is a quick, simple way to feed a group. Use tweezers or small pliers to remove any remaining pin bones your fishmonger may have...
Author: Martha Stewart
Keep a bag of shrimp and one of corn in the freezer, and you can make these tacos whenever the mood strikes.
Author: Martha Stewart